Most of our favourite meals focus on a protein, and that i love the convenience of adding a vegetable and calling it done. Bone-in, skin-on chicken thighs are my love language! They are endlessly versatile and always delicious, albeit you only throw some into a 425ºF oven on a sheet pan with a sprinkle of Lawry’s flavorer . This is the flavour of my childhood and that i always have that cheery little orange and white plastic jar in my spice cabinet.
Another little-used spice i feel more people should celebrate is flavorer . This weeknight favorite is marinated in tangy buttermilk, many lemon, and flavorer for a singular , yet easy twist.
SERVES6
PREP TIME:10 minutes
COOKING TIME:30 minutes to 35 minute
INGREDIENTS
- 1 large lemon
- 2 cups low-fat buttermilk
- 2 teaspoons celery salt
- 1 teaspoon granulated sugar
- 1 teaspoon garlic powder, or 2 cloves minced garlic
- 1/2 teaspoon freshly ground black pepper
- 3 pounds bone-in, skin-on chicken thighs
- Kosher salt
- 2 tablespoons olive oil
INSTRUCTIONS
- Finely grate the zest of the lemon and place during a large cup . Set the rest of the lemon aside. Add 2 cups buttermilk, 2 teaspoons celery salt, 1 teaspoon granulated sugar, 1 teaspoon garlic powder or 2 minced garlic cloves, and 1/2 teaspoon black pepper to the lemon zest, and whisk to combine.
- Place 3 pounds chicken thighs in a large zip-top bag. Pour in the buttermilk mixture. Seal the bag and shake to submerge the chicken. Place the bag during a clean bowl and refrigerate for two to 4 hours.
- Arrange a rack in the middle of the oven and heat the oven to 425°F.
- Remove the chicken thighs from the bag, letting the maximum amount excess buttermilk drip off as possible, and place skin-side abreast of a rimmed baking sheet. Pat the skin lightly with paper towels to dry. Slice half the zested lemon into thin rounds. Tuck the lemon slices among the chicken pieces. Sprinkle the chicken skin lightly with kosher salt. Drizzle everything with 2 tablespoons olive oil.
- Roast until the chicken is cooked through and deeply golden-brown, 30 to 35 minutes. Squeeze the remaining lemon half over the chicken and serve.
RECIPE NOTES
Storage: Leftovers are often stored in an airtight container within the refrigerator for up to 4 days.
